Fair warning – there’s nothing healthy about this recipe. Not that you shouldn’t make them — you should! — but these macaroons are totally indulgent. And really super easy!
I don’t know why I keep making recipes that I find in People magazine — I fancy myself more of a foodie than that, but oh well. These are good and easy and who cares where I found the recipe, right? I mean, the pumpkin cheesecake I found in People was delicious so I figured why not give these a try. And of course, they are gluten-free!
First up, preheat your oven to 325 degrees and take
2 14-oz bags of sweetened coconut
1 14-oz can of sweetened condensed milk
2 tbsp. sour cream
1 tbsp. heavy cream (I used half and half since it’s what I had on hand)
1.5 tsp. pure vanilla (I used some I’d made from scratch)
Half a bag of chocolate chips
Mix them all together — not the chocolate chips, but everything else. It’s really sticky — beware!
Next, form balls out of the mixture and place onto parchment paper lined cookie sheets. I found using my hands, while messy, worked best.
Stick them in the oven for 20 – 30 minutes… and voila!
Just heat up the chocolate chips in the microwave until they are melted and then dip away. They may be naughty, but they are delish!
Yard to Fork 
Cannot wait to try these, yummy.